AM Line Cook I, II, III - $24-28/Hour

Salamander Hospitality, Llc • Aspen, CO

29d • $24 - $28 • Onsite

About The Position

The AM Cook is responsible for preparing all food items, based on standardized recipes, for the Restaurant’s Breakfast and Lunch periods while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen and work areas while minimizing waste and maximizing cost/production ratio.

Requirements

• High School diploma or equivalent and/or experience in a hotel or a related field preferred.
• Culinary experience required.
• Must be 18 years or older.
• Maintain a warm and friendly demeanor at all times.
• Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner.
• Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.
• Must be able to multitask and prioritize departmental functions to meet deadlines.
• Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner.
• Attend all hotel required meetings and trainings.
• Maintain regular attendance in compliance with Salamander Hotels & Resorts Standards, as required by scheduling, which will vary according to the needs of the hotel.
• Maintain high standards of personal appearance and grooming, which includes wearing the proper uniform and nametag.
• Comply with Salamander Hotels & Resorts Standards and regulations to encourage safe and efficient hotel operations.
• Maximize efforts towards productivity, identify problem areas and assist in implementing solutions.
• Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary.
• Must be able to maintain confidentiality of information.
• Must be able to show initiative, including anticipating guest or operational needs.
• Perform other duties as requested by management.
• Work is primarily performed indoors, with frequent exposure to extreme temperatures (freezers at -10°F and kitchens up to +110°F) for extended periods.
• Must be able to stand and walk for the majority of an 8-hour shift or longer.
• Requires frequent bending, stooping, squatting, stretching, and reaching in limited spaces.
• Manual dexterity required to handle knives, pots, pans, cutting tools, and operate kitchen equipment (slicers, mixers, grinders, etc.).
• Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices.
• Must have sufficient vision, hearing, and speech to safely perform culinary tasks and communicate effectively in noisy kitchen environments.
• Ability to lift and carry up to 30 lbs regularly and push or pull carts and equipment up to 150 lbs occasionally.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
• Energetic environment where multiple tasks are being performed at the same time.
• Exposure to heat, steam, and noise from kitchen equipment, as well as handling hot items and sharp utensils.
• Timeliness for attendance as shifts focus on morning service catering to the breakfast and lunch periods as well as weekends, and holidays to meet the operational needs of the outlet and resort.

Responsibilities

• Have thorough knowledge of menus and the preparation required, according to hotel standards.
• Maintain cleanliness and organization of all storage areas.
• Complete necessary food and station preparation prior to the opening of the restaurant in order to ensure that guests are served promptly and efficiently during the Restaurant and Room Service operation hours.
• Set up and break down the workstation based on par levels and daily production needs.
• Proficiency in the following cooking techniques: charbroiling, poaching, deep-frying, sauté, braising, roasting and par-cooking.
• Recognize quality standards in fresh vegetables, fish, and dairy and meat products.
• Knowledge of herbs and spices and proper use of each.
• Maintain clean and sanitary environment with knowledge of proper handling, storage, and sanitation, maintain a “Clean As You Go” policy.
• Prepare all foods following hotel standard recipes. Preparation of specials will be under the direction of the Chef or Kitchen Supervisor.
• Follow all food safety and sanitation guidelines, including proper food handling, cleanliness, and completion of HACCP documentation.
• Understand storage of food and equipment standards.
• Always practice safe work habits to avoid possible injury to self or other employees.
• Use Production Charts as specified by hotel’s standards.
• Be able to operate and maintain cleanliness of all kitchen equipment.
• Assist in storage and rotation of food items according to hotel procedures.
• Sign keys out and back under supervision as needed.

Benefits

• Benefits for full-time employees include but are not limited to the following with an employee contribution: Medical, Dental, Vision, Short-term Disability, and Long-term Disability after 90 days of employment.
• Employer-provided Basic Life Insurance and Basic AD&D are provided after 90 days of employment.
• 401K eligibility is available to full-time employees after 90 days of employment,part-time employees can qualify to participate in a 401(k) plan after two consecutive years of working at least 500 hours.
• Currently, 401K Match is $0.50 on the $1.00 of an employee’s contribution up to 6%; there is a 5-year vesting period.
• Applications for all positions are accepted on an ongoing basis.

What This Job Offers

• Job Type: Full-time
• Career Level: Entry Level
• Education Level: High school or GED